These addictive Baked Eggplant Chips can be served with homemade Tzaziki dip using Greek yogurt. They are a delicious and healthier alternative to chips that you can serve at your next get together, or simply as a snack.
Baked Eggplant Chips with Tzaziki Dip
Servings
8 Servings
Ingredients
- 1 large eggplant washed, and sliced into ⅛ to ¼ inch slices
- 2 cups Italian-flavored panko
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- ½ cup milk
- 2 eggs
- ½ teaspoon salt plus additional salt for sprinkling
- Tzaziki yogurt dip
Instructions
- Preheat oven to 400°F and line a baking pan with parchment.
- Line the bottom of a 9 X13″ casserole dish with a double layer of paper towels.
- Put eggplant slices, about 3-4 slices wide, in the dish until first layer is full.
- Sprinkle eggplant lightly with salt, and top with a paper towel.
- Continue this process, layering the eggplant and paper towels, until all of the eggplant is arranged. Top the final layer with a paper towel, and let sit at room temperature for at least 15 minutes.
- Put panko, parsley and thyme in a shallow baking dish and stir to combine.
- Put milk, eggs, and salt into another shallow baking dish and whisk to thoroughly combine.
- Once the eggplant is ready, use the paper towel atop each layer to soak up any extra liquid from the vegetables.
- Once slice at a time, dip both sides of the eggplant in the egg mixture, and then panko, evenly coating each side and pressing breadcrumb mixture into each side as needed.
- Shake slice gently over breadcrumb mixture, then place slices in one layer on parchment-lined baking sheet until sheet is full.
- Bake the slices for 10 minutes, then flip each slice and bake for 10 more minutes, or until edges are crispy and beginning to brown.
- Serve chips warm with Tzaziki yogurt dip.
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